Comments on: Paksiw na Lechon / Roast Pig Stew

By: cecilia yuthasastrakosol

cecilia yuthasastrakosol — Wed, 22 Oct 2008 13:21:07 +0000

Your version of paksiw na lechon sounds so appetizing I will definintely try preparing it. thanks.

Cecilia

By: louie

louie — Fri, 09 May 2008 17:24:04 +0000

i hv a lechon business here in tarlac and evrytime i hv leftover lechon,ill pushed it to lechon paksiw..way back from yrs.ago as my busness stood 4 almost 9yrs.now,tarlaquenos loved lechon paksiw…my wife lovd cooking and purely liver sauce as our sauce combines heavy liver,vinegar and spices,still she adds laurel leaves,sugar,rock salt n pepper..but the secret of it all was the spcial liver sauce we had..continue boiling until the meat bcomes real tender,PERFECT!!!!

By: dhayL

dhayL — Mon, 18 Jun 2007 22:14:32 +0000

Just perfect timing, it was my parents wedding anniv yesterday, and oh yes Happy Father’s Day to you MarketMan (belated) and to all the dads out there; anyway, we have left over lechon, and i was looking for a recipe for paksiw na lechon, i will try it tonight and we’ll see how it will turn out! By the looks of your photo, it should be good! But i might just use regular vinegar though, i find that using apple cider is a bit to “asim” for our tastebuds, ehehe

By: greengrapecake

greengrapecake — Thu, 28 Dec 2006 05:36:25 +0000

I share the same sentiments as that of MarketMan, I only like lechon if served hot and fresh out of the pit. But otherwise, i’d go for lechon paksiw any time of the day. And surprisingly, our lechon paksiw recipe is quite similar to MarketMans’ sans the cinnamon and the thyme though.

By: tessamae

tessamae — Thu, 31 Aug 2006 18:40:29 +0000

I will give you dear friends THE ULTIMATE _ PAKSIW NA LECHON RECIPE!

Have pieces of ‘lechon’ leftovers in the kettle and pour some sukang paumbong, a little bit of salt, crushed garlic, a teaspoon of mascovado sugar, a little bit of water and boil them all until have of the liquid evaporated.

This recipe will replace Cleopatra’s aphrodisiac.